Vegetable Dumpling Recipe

If you have always loved dumplings or pot stickers, be sure to try our meatless version. Our vegetable dumplings are made with HerbYvore Plant Protein Block so you can enjoy a high protein treat even though this is a meatless recipe. This is a fairly big recipe so if you have any leftovers after using up the gyoza wrappers, be sure freeze the filling for future use. 


  • 2 HerbYvore Plant Protein pack (crumbled)
  • 3 tbsp vegetable oil, divided
  • 1 inch finely chopped fresh ginger
  • ½ cup yellow onion, diced
  • ½ cup chopped shiitake or white mushrooms
  • ½ cup chopped baby corn or corn kernels
  • ½ cup baby asparagus chopped
  • ½ cup spring onions, finely sliced
  • ¼ teaspoon black pepper
  • 1 teaspoon all spice
  • 1 finely minced fresh red chilli
  • 1 teaspoon sesame oil
  • 2 tablespoons light soy sauce
  • 1 pack Gyoza wrappers


  1. Heat a large wok or skillet over medium-high heat. Add 1 tbsp sesame oil and allow it to heat, then add the ginger and saute for 30 secs
  2. Add the onions and cook till translucent before adding mushrooms, baby corn, carrots and stir-fry with 2 minutes gap respectively.
  3. Add crumbled plant protein and gently stir-fry for a min
  4. Add all-spice, black pepper, and soy sauce and stir together. Add salt and pepper as needed.
  5. Turn off heat and add spring onions, Transfer to a bowl and allow to cool.


  1. Keep wrappers covered with a plastic wrap to prevent them from drying out.
  2. Use a brush/finger to moisten the edges of one side of the wrapper lightly with water. Add 2 tsp of filling to the wrapper.
  3. Fold the sides together a press to create a semi-circle shape, press out any air to ensure it sticks together. Moisten the edges on both sides of the dumpling lightly with water.
  4. Create about 5-6 pleats along the edges, folding and pressing from left to right. Repeat with remaining wrappers & filling.

Cooking Method

  1. Heat a non-stick pan over medium-high heat. Add 1 tablespoon of oil and heat. Add about 10 dumplings and fry for 2 minutes until the bottoms are golden brown.
  2. Reduce heat to medium-low. Pour in ¼ cup water into the side of the pan carefully.
  3. Immediately cover and allow dumplings to steam until water evaporates, about 3 minutes.
  4. Remove the lid and turn up the heat to medium-high. Fry for 2 more minutes, until bottoms are brown.
  5. Work in batches, adding another tbsp of oil & a quarter cup of water for each batch.

Dip it in your favourite sauce! 😋

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